Flower Munching - from Making Make-Believe by MaryAnn Kohl
Pretend to be a hungry little caterpillar and gobble up edible flowers crystallized with dried egg whites and water. A beautiful experience right on the boundary of reality and make-believe.
Materials:
• Edible flowers, such as several listed here:
apple blossom, geranium, lilac, nasturtium, pansy, rose, tuberous, begonia, viola, sesame seeds or poppy seeds, violet
• NOTE: EDIBLE FLOWERS CAN REGULARLY BE FOUND IN LARGE GROCERY STORES IN THE PRODUCE DEPARTMENT. IF NOT, FLOWERS CAN BE PICKED FROM YOUR OWN YARD. BEST PICKED IN THE EARLY MORNING WHEN FRESH AND LIVELY LOOKING. BE SURE THAT ALL FLOWERS ARE CLEAN AND FREE FROM ANY CHEMICAL SALARY.
• 1/4 cup dried, powdered egg whites (available in bakery departments, cake decorating departments, or gourmet shops
• 1/4 cup (60ml) warm water
• Whisk wax paper small bowl
• Cookie sheet small paintbrush granulated sugar
Steps:
1.Mix the dried egg whites and the warm water in a bowl with a whisk. Whisk for about two minutes, or until the powder is completely absorbed. Now whip the mixture until it is foamy and completely dissolved
2. Spread the blossoms out on a sheet of wax paper on a cookie sheet. They should have space between them and not touch. Petals can be plucked from blossoms and spread out individually for a daintier meal.
3. Dip a small clean paintbrush into the egg white mixture and gently coat the blossoms. A thin coat is all that is needed.
4. Next, sprinkle a little granulated sugar over the wet blossom. Follow the same steps with the other edible flower blossoms. Dry overnight.
5. When dry, decorate cakes, sandwiches, salads, appetizers, snacks, or simply nibble like a deer, lizard, caterpillar, or fairy queen might do. But just eat the blossoms, not the stems.
6. NOTE: FLOWERS CAN BE MADE SEVERAL DAYS AHEAD. THEY STORE WELL IN AIRTIGHT CONTAINERS.
7. For additional information about edible flowers:
• information@gourmetgardener.com
• www.northcoast.com/~alden/flowers.html
• Tips for the Lazy Gardener by Linda Tilgner
• Flowers in the Kitchen: A Bouqet of Tasty Recipes by Susan Belsinger
Permission is granted to reprint one copy for personal use only.
Please contact maryann@brightring.com or 800-480-4278 for permission to reprint
multiple copies or to disperse.
